Chai Orchard Cake

There’s something about the scent of chai that feels like autumn arriving quietly at the kitchen door. This Chai Orchard Cake brings together juicy pears, warming chai spices and the lightest, fluffiest vanilla cake in a beautifully simple upside-down bake. As it cooks, the pears soften and caramelise beneath the batter, soaking up all those fragrant notes of cinnamon, cardamom and spice. Then comes my favourite part,  the moment you turn it out and reveal that glossy fruit top. Cosy, gently spiced and made for slow afternoons at Shortcake Cottage, preferably with a pot of tea brewing nearby.

You can watch the video here

Move aside pineapple, this is the only upside down cake recipe you will need this year.

bake from scratch, upside down cake, autumn baking, fall baking, fall recipes, autumn recipes, chai, pears, apple cake, pear cake

Yield: 8

Author: Suze Morrison

Print

With ImageWithout Image

Chai Orchard Cake

There’s something about the scent of chai that feels like autumn arriving quietly at the kitchen door. This Chai Orchard Cake brings together juicy pears, warming chai spices and the lightest, fluffiest vanilla cake in a beautifully simple upside-down bake. As it cooks, the pears soften and caramelise beneath the batter, soaking up all those fragrant notes of cinnamon, cardamom and spice. Then comes my favourite part,  the moment you turn it out and reveal that glossy fruit top. Cosy, gently spiced and made for slow afternoons at Shortcake Cottage, preferably with a pot of tea brewing nearby.

Ingredients

• 2tsp Chai Powder made up with 100ml warm milk and cooled
• 280g Golden Caster Sugar
• 4 Large Eggs, room temperature
• 120ml Double Cream
• 60g Unsalted Butter, melted and cooled
• 220g Plain Flour
• 1tsp Baking Powder
• Pinch Salt
• ½ tsp Ground Ginger
• 1tsp Vanilla Bean Paste
• 1 Tin Pear Halves, drained
• 50g Dried Pear Halves

Instructions

1. Preheat oven 160C, Grease, line and flour an 8” Cake tin and set aside in the fridge.
2. Whisk the eggs and sugar to ribbon consistency. In a separate bowl, whisk the flour, baking powder, salt and ginger.
3. In a jug, stir the cream, butter, vanilla and chai milk together. Fold the flour mixture into the eggs, followed by the liquid ingredients. Be gentle, you do not want to overwork this.
4. Add the tinned pear halves and the dried pear halves to the cake tin to form a pattern. Pour over the cake batter and bake for 60-70 minutes or until a skewer comes out clean.
5. Cool in the tin for 10 minutes before inverting on a wire rack to cool before serving. Ideal with a good vanilla ice cream

https://gourmetglow.co.uk/recipes/chai-orchard-cake

---

---